I am a new cheese maker. I have made a couple of 2# blues with some success.I have been a member of this site for about 1 week and have already learned alot. Previously my only source of info was ms carrol's book and anything I could find on the net. Anyway, my question is: does the internal mold production in a blue cheese come from mold spores that were inoculated into the cheese in the initial making of the cheese that by the piercing were finally given oxygen so they could reproduce in the fissures, or does piercing the rind take mold from the rind and re inoculate the interior at piercing?